Frozen breads and GF vegan margarine questions

[Guest guest]

Hello -- I just discovered this site and joined. Delighted to find

all the recipes and ideas floating around. I was diagnosed four

years ago -- what a relief to find my " feels like food poisoning "

symptoms were no longer being attributed to not handling my stress

well.

 

I am a gypsy -- we took early retirement several years ago, sold our

place in San Francisco, and bought a Motorhome (Caravan, I believe,

to Aussies). We've traveled all over the US and all across Canada,

and I'm finding more and more GF items that are worth eating.

 

Anyway, I just did a quick lurk, and found a couple of questions to

add comments to. I don't remember who started them, or if others

have commented, but . . .

 

1. Frozen bread sticking to itself.

 

When I bring a loaf home from the Health Food Store, I take it out of

its wrapper, separate the slices, and then rewrap it, two slices to a

pack, with a piece of wax paper between the slices.

 

I use either Saran (plastic) wrap, or a new plastic sticks-to-itself-

wrap. Then I put all the little packages back in the freezer. When

I make a sandwich, toast, etc., I just take out each little package

and it's much less of a hassle than struggling with (and losing the

battle) over frozen bread.

 

The wax paper is amazing; I think there are fewer ice crystals over

time, too. I think I got this hint at the Kinnickinick Bakery in

Edmonton, AB a couple of years ago. We went a couple of days and a

number of miles out of our way to get fresh baked bread for me.

 

2. GF Vegan Margarine

 

Look for a product called " Earth Balance " . We find it in Trader

Joe's Stores around the US, and Fred Meyers in the Northwest. I

think we saw it at some Safeways and health food stores.

 

It is trans-fat free, lactose free, gluten free, 100% vegan. Made

with an oil blend devised by Brandeis University researchers. It

tastes -- and cooks -- the most like butter of ANYTHING I've tried.

 

We use it exclusively in our " house " now.

 

Thanks for having this site!

[Guest guest]

Earth Balance is very good. Many Publix Supermarkets carry it as well

as Whole Foods.

 

 

 

 

On Behalf Of

gfmmg57_gf57mail

Friday, November 11, 2005 6:32 PM

 

Frozen breads and GF vegan margarine

questions

 

Hello -- I just discovered this site and joined. Delighted to find

all the recipes and ideas floating around. I was diagnosed four

years ago -- what a relief to find my " feels like food poisoning "

symptoms were no longer being attributed to not handling my stress

well.

 

I am a gypsy -- we took early retirement several years ago, sold our

place in San Francisco, and bought a Motorhome (Caravan, I believe,

to Aussies). We've traveled all over the US and all across Canada,

and I'm finding more and more GF items that are worth eating.

 

Anyway, I just did a quick lurk, and found a couple of questions to

add comments to. I don't remember who started them, or if others

have commented, but . . .

 

1. Frozen bread sticking to itself.

 

When I bring a loaf home from the Health Food Store, I take it out of

its wrapper, separate the slices, and then rewrap it, two slices to a

pack, with a piece of wax paper between the slices.

 

I use either Saran (plastic) wrap, or a new plastic sticks-to-itself-

wrap. Then I put all the little packages back in the freezer. When

I make a sandwich, toast, etc., I just take out each little package

and it's much less of a hassle than struggling with (and losing the

battle) over frozen bread.

 

The wax paper is amazing; I think there are fewer ice crystals over

time, too. I think I got this hint at the Kinnickinick Bakery in

Edmonton, AB a couple of years ago. We went a couple of days and a

number of miles out of our way to get fresh baked bread for me.

 

2. GF Vegan Margarine

 

Look for a product called " Earth Balance " . We find it in Trader

Joe's Stores around the US, and Fred Meyers in the Northwest. I

think we saw it at some Safeways and health food stores.

 

It is trans-fat free, lactose free, gluten free, 100% vegan. Made

with an oil blend devised by Brandeis University researchers. It

tastes -- and cooks -- the most like butter of ANYTHING I've tried.

 

We use it exclusively in our " house " now.

 

Thanks for having this site!

 

 

 

 

 

 

 

 

 

 

Our vegan and gluten free recipes are available in the archives

for this group or at the following URL (***Recipes Posted to VGF***):

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganFoods4HealthyLiving